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Mushroom pie

Do you ever crave pie? Warm and comforting, covered in a blanket of crispy, buttery pastry?

Store-bought ones never quite hit the spot and making your own from scratch is often quite a laborious task.

The beauty of this recipe of mine is that it is actually quite quick and easy to whip up in the spur of the moment: all you need are some basic pantry staples. As it is a pot pie there is less pastry to worry about, and the fact that it is vegetarian means you don’t have to wait around for your meat to cook I promise you won’t miss the meat at all, the mushrooms are wonderfully rich and surprisingly filling. If you’re after a recipe to convince a die-hard carnivore that veggies aren’t too bad, this is it.

This recipe makes a very small quantity. I made two single serve pies for myself using Le Creuset 9cm cocottes, but a normal-sized person may want to double or triple the recipe 😛

*I used half a square sheet of your standard supermarket frozen puff pastry. You can of course make your own instead, if you’re feeling up to it.

This recipe is quite flexible: it’s easy to veganise (just sub the butter and use vegan pastry) but it’s also easy to ‘meatify’ if you want to. Using beef stock in place of the veg adds richness and you can also top the mixture with prosciutto slices before putting the pastry on.

Put the dried mushrooms in a bowl with 1/2 cup of boiling water and set aside.

Melt the butter in a fry pan and add the onions and fresh mushrooms.

Saute for 5 minutes until the vegetables are browned and fragrant. Add flour and toss to coat.